Best Sourdough Apple Cider Donut Cake (Easy, From Scratch)
Bring the cozy flavors of fall into your kitchen with this simple, old-fashioned Sourdough Apple Cider Donut Bundt Cake. Made with real apple cider, brown sugar, and active sourdough starter, this cake bakes up soft and tender with the perfect hint of spice. Finished with a buttery cinnamon sugar coating, it tastes just like a classic apple cider donut — only easier and made for sharing.
Print Recipe
Ingredients
Dry Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ½ tablespoons baking powder (You can reduce to 1 tablespoon for a slightly denser, more sourdough-forward crumb.)
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup brown sugar (light or dark)
- ¾ cup melted unsalted butter
- ¼ cup avocado oil (or your preferred oil)
- 3 large eggs (room temperature)
- 1 cup unsweetened applesauce
- ½ cup active sourdough starter (bubbly and recently fed)
- ¾ cup apple cider (not vinegar)
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 2 tablespoons melted unsalted butter
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, whisk together 2 ½ cups (300 g) all-purpose flour, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 1 teaspoon salt, and 1 ½ tablespoons baking powder. Set aside.
- In a large mixing bowl, whisk together 1 ½ cups granulated sugar, ½ cup brown sugar, ¾ cup melted butter, and ¼ cup avocado oil until smooth and glossy. Add 3 large eggs, one at a time, whisking after each addition. Stir in 1 teaspoon vanilla extract until fully combined.
- Mix in 1 cup unsweetened applesauce and gently fold in ½ cup active sourdough starter (bubbly and recently fed). Don’t overmix—this helps the cake stay tender.
- Add about one-third of the dry ingredients to the wet mixture and stir gently. Pour in half of the ¾ cup apple cider and stir again. Repeat this process, alternating dry ingredients and cider, ending with the last of the dry mixture. Stir only until combined and no streaks of flour remain. The batter should be thick but pourable.
- Generously grease a Bundt pan with butter, making sure to coat every ridge and curve. Dust with flour or sugar—sugar adds a light caramelized crust and helps the cake release easily.
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking around the 50-minute mark.
- Let the cake cool in the pan for 15 minutes, then gently loosen the edges with a butter knife. Carefully invert the cake onto a wire rack and allow it to cool for at least 1 hour before adding the coating.
- In a small bowl, combine ½ cup granulated sugar and 2 teaspoons cinnamon. Brush the warm cake with 2 tablespoons melted butter, then sprinkle or roll the cake in the cinnamon sugar mixture, pressing gently so it sticks.
- Slice and serve warm or at room temperature. The flavor deepens and the texture becomes even softer the next day—perfect with a cup of coffee or warm apple cider.
Notes
- Sourdough starter: Active, recently fed starter gives the best texture and lift. You can also use fresh sourdough discard, but the cake may be slightly denser.
- No Bundt pan? This cake can also be baked in two 8-inch round pans or a 9×13-inch pan. Start checking for doneness around 30–35 minutes for rounds and 40–45 minutes for a 9×13.
- Pan coating tip: Dusting the Bundt pan with sugar (instead of flour) helps it release and gives the outside a light, sweet crust — very “apple cider donut.”
- Storage: Store covered at room temperature for 2–3 days. For longer storage, wrap slices well and freeze for up to 3 months. Thaw at room temperature and, if you’d like, brush with a little melted butter and fresh cinnamon sugar to revive that donut finish.
Servings: 12 slices